My First Mmf...i'm So Proud Of Myself!!

Hey everyone, I just made my first batch of MMF last nite and I was so excited. Came out great. I just cannot believe how much cheaper it is to make than buying it. Just thought I'd share my excitement!!

I've read so much about MMF, but am too scared to try and make it myself.Reading everyones comments etc. maybe I should pack my scaredness into my pocket and just give it a bash and see what happens.Is it that easy to make???

I've read so much about MMF, but am too scared to try and make it myself.Reading everyones comments etc. maybe I should pack my scaredness into my pocket and just give it a bash and see what happens.Is it that easy to make???

OMG!! Trust me if I can make it, anyone can. I saw it as a task and it took me maybe 20 mins to make.

phoxphire1 thanks for the initiative. Busy frosting a cake and getting my DH settled after coming out of hospital, so if I get no other orders this week I will give it a bash. I have a MMF recipe saved that calls for 16oz marshmallows and 2Tbsp water......etc. is this the one that you all are using?? Found it here on CC

Be careful now though, I bought marshmallows last week to make mm fondant and the bag is now down to 10 oz. I thought it was just because it was the store brand, but I checked kraft and campfire and they are down to 10 oz now too.

Charmaine49, I made it for the first time a few weeks ago and let me tell u I will never ever go back to store bought fondant. My family was eating it like it was going out of style...very tasty, easy to make, cheap to make and very quick to make not to mention you can find the ingredients with no problem.

I was really scared about trying the MMF that is talked about so much on CC. I have several questions, hopefully someone could tell me what I am doing wrong? I followed an MMF receipe found on CC - I found that it was really sticky. Is it supposed to be this way or did I do something wrong? When I added color, the fondant kept sticking to my hands, I tried cornstarch and it helped a little. I stored it in the fridge and it was really hard the next day, what is suggested when storing MMF?

OK, so you have all convinced me to give it a try.I will, as soon as the rain and cold stops here, I will purchase the marshmallows and give it a bash.

martha12 - as far as I am aware you should not store fondant in the fridgeand I think if it was as sticky as you say, I would have used more sugar and not cornflour......not sure if I am right, but that is the way I would have worked it.

I just made my first batch last week. Def was a lot easier than I thought it would be. I didn't get a chance to work with it until last night. It was challanging, but I'm sure thats because I've never worked with any type of fondant before. Just glad I can experiment for like 2.00 a batch.

Martha12, you can store it in fridge but it is not needed. You wrap with saran and put in ziplock bag. Make sure you get all the air out. Bring it back to room temp when you take it out of fridge and it should be ok. You can put in microwave for a little bit to soften up.

so it is easy to make hum.... well i'm also very scare of doing it. i try once and din't have any look it tated great but when i try putting it on the cake it fell a part... i try the one you put candy melts in, my teacher told me she did not had any luck with it ither. what's your favorite? and does it work as good as the one from wilton?

Hi there to you all!I am going to the shops today, so I am going to take the plunge and buy a packet of marshmallows and give this a go.We work in grams here, so I take it a 16oz packet of MM is around 450grams. Hold thumbs everyone that I will master this fear that I have of making MMF!!

Sayhello--I am with you all the way on Rhonda's Ultimate recipe. I do not cover cakes but use it to cover cookies and make all the fondant details that go on my cakes. I have tried several other recipes but have trouble with them either being too stretchy or too dry. I keep it for weeks just wrapped in plastic wrap in the cupboard, and I give it a few seconds in the microwave if it's too hard. I use the whole 16oz bag of marshmallows and just add another tsp. of lemon juice or corn syrup.

This is the method I use for making my fondant. It's perfect for anyone who's afraid that MMF is too difficult to make . Believe me, if I can do it, anyone can do it !

Use a large pyrex bowl (not too large for your microwave). Grease the bowl with Crisco. Pour a 16oz bag of Marshmallows into the bowl, then add 2 Tbls of water and 2 tsps of flavoring (vanilla or whatever). Microwave on high for 60 seconds, then stir with a greased wooden spoon. Microwave 30 seconds more if needed, to melt all the MMs. Now place the bowl onto a folded towel on your countertop. Pour in 1/2 of a 2 lb bag of sifted confectioner's sugar and stir with the wooden spoon. Once this is mixed in then put the spoon aside and rub a little Crisco onto your hands. Pour in the other 1/2 of sifted conf. sugar and begin mixing with your hands. If it starts to stick to your hands just use a little more Crisco. Once a ball forms knead it a few times, then put the whole ball onto a piece of plastic wrap and wrap it up nice and snug, with no air. Put the whole thing into a ziplock bag and press out the air and seal. Now let it rest for a couple of hours or overnight. The whole process from start to finish takes only a few minutes. It took me longer to sift the sugar!

When you're ready to roll out the fondant use cornstarch, not conf. sugar. The constarch is SO much better, makes the fondant nice and easy to work with and it cleans up with a soft pastry brush once it's on the cake. If the fondant is a little stiff put it in the microwave for 10 seconds or so, it'll soften right up. Also, make sure you use fresh marshmallows. If the marshmallows are stale you'll get a goopy mess.

Well, guess what?? I clean forgot to buy a packet of marshmallows.Because my DH is a diabetic, I tend not to go down the sweet aisle and this is why I forgot all about it. But, when I next go to the shops I will put it as "priority" on my shopping list.

Moxey 2000 You explain the making of MMF so well, that I still think I should give this a go. Your explanations tend to take the scariness out of trying this out. Have you actually used this to cover a cake??

Start by stirring in 1/2 c of PS to absorb moisture before dumping in more to help avoid clumps. Each time you add PS make you you stir it well so that it's well absorbed before adding more. When you are down to the last 1/3 of the bag, dump it in and knead with your greased hands. Form a ball and wrap with plastic wrap to rest at least 4 hours. To re-soften, place it in the micro a few seconds at a time and knead. If it is too sticky from over-warming, knead in cornstarch a little at a time or wait for it to cool again.

I just roll mine out on parchment paper, continually flipping it over but being careful that I don't leave fingernail marks: Roll out, flip, roll out, flip, etc.

Try not to roll it too thin as this will show every little bump on the cake. I apply a crumbcoat, refrigerate, then apply a second coat of BC. The second coat goes on nice and smooth since it has a cool, hard surface to adhere to, so don't worry about having a perfect crumbcoat.

If you are planning on using a lot of food color for a deep shade, then only use 2 t of water and add a little cornstarch with the PS (a couple tablespoons). Excess food color makes it stickier to work with.

If you need black or red, BUY IT! I've never had success with black and red MMF - weird texture and way too sticky.

MacsMom - does the glycerin make it more elastic? The one thing I wouldnt mind changing about MMF is that it cracks, like when I roll it out, the edges fray. this makes me wary of trying to sculpt with it as well. But it works wonderfully when covering cakes.

For MMF, I find the Addendum to Rhonda's Ultimate to be preferable... I love the addition of the fresh or bottled lemon juice.

I make a lot of MMF and have found that the store brand marshmallows are the batches that I have the MOST trouble with. If I stay with brand name, I have fewer issues. I know some feel differently about that.

My new favorite to make is Michele Foster's or a similar one to that same recipe but is called White Chocolate Fondant. These are a little more time consuming to make; however.

You can also use Marshmallow fluff and powered sugar to make it. I've never tried it but a friend of mine did and she said it was super easy and yummy. She just mixed powdered sugar with the fluff until it became the consistency she wanted. If your MMF is cracking add crisco to it, Just need it in. Some people use there KA to mix it but the MM's and Powdered sugar get stuck to the sides (even with crisco) and then hard pieces get in the fondant and you are constantly picking them out. So I've decided to scrap that method and just need it on the counter. Make sure that the counter is well greased and that your hands are well greased. You also need to have extra crisco for re greasing. Also knead, knead, knead. The more you knead the better it gets. When you wrap it put a layer of Crisco around it first then wrap. I make it a little stretchier than it is supposed to be because when it sits over night it usually firms up and I don't get as dry of fondant. (hopefully that wasn't to confusing of a sentence)One thing I don't like about it is that it doesn't respond well in the humidity it gets to stretchy and sticky. You can add more Pwd. s but it's a pain. Plus you have to plan ahead with MMF. Definitely give it a try!! Just be prepared to have sore arms! LOLJen...

MacsMom - does the glycerin make it more elastic? The one thing I wouldnt mind changing about MMF is that it cracks, like when I roll it out, the edges fray. this makes me wary of trying to sculpt with it as well. But it works wonderfully when covering cakes.

Yes, the glycerine makes it sooo easy to cover any shape. I've never had mine crack, though, even wihout the glycerine. It sounds like maybe you added too much PS?

I made Michele Foster's fondant the other night, and used it tonight - although I made a vegan version, it did taste delicious. My question: is there a secret to smoothing fondant without tearing it??? Everytime I use that "smoother" it tears my sides, etc... and then I get air pockets I can't seem to get rid of... This wasn't my post, but I would really love some help... please and thank you.